Pumpkin Empanadas
Ingredients
Instructions
- PASTRY: Mix together flour and salt. Cut in shortening until particles are the size of small peas.
- Sprinkle water, 1 tbsp at a time, tossing with fork to moistened. (pastry should clean the side of bowl).
- Gather into a ball, divide into halves. Divide each half into 16 equal pieces. Roll each piece between plastic wrap into 3 1/2" circle. (keep pastry covered).
- FILLING: Combine pumpkin, brown sugar, cinnamon and ground ginger in a saucepan. Heat to boiling, stitring constantly. Reduce heat, simmer until brown sugar is dissolved, about 5 minutes.
- Heat oven to 400°.
- Spoon 2 tsp pumpkin mix onto center of circle. Brush edges with water.
- Fold over and press edges with fork to seal.
- Place on ungreased cookie sheet or stone.
- Sprinkle with sugar and bake for 20-25 minutes or until golden brown.
Nutrition & Diet Analysis (per serving)
650
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).